http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. An introduction to food shelf life: definitions, basic concepts, and regulatory aspects -- 2. The shelf life assessment process -- 3. The acceptability limit -- 4. Critical indicators in shelf life assessment -- 5. Modeling shelf life using chemical, physical, and sensory indicators -- 6. Modeling shelf life using microbial indicators -- 7. Modeling shelf life using survival analysis methodologies -- 8. Packaging - food interactions in shelf life modeling -- 9. Case studies
Includes bibliographical references (p. 294-297) and index